Name: Fattoush Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: Cucumber: 2 firm; Tomato: 2 firm; Onion: 1 half, preferably red; Radish: 1-3 small; Parsley: 1 cup; Fresh Mint Leaves: 10 leaves; Extra Virgin Olive Oil: 4 tablespoons; Pita Bread: 1; Lemon: 1; Sumac: 1 teaspoon; Feta Cheese: 100 grams

With plenty of fresh lemon juice, good olive oil and Sumac spice i'm sure that it will enter your favorites salads too.

Features:

Ingredients

Veggies
2 firm Cucumber
a
2 firm Tomato
1 half, preferably red Onion
1-3 small Radish
1 cup Parsley
10 leaves Fresh Mint Leaves
Pita Chips
4 tablespoons Extra Virgin Olive Oil
1 Pita Bread
Seasoning
1 Lemon
1 teaspoon Sumac
100 grams Feta Cheese

Directions

This salad is a winner. Fresh, unique and like many middle eastern food – simple.
It’s my wife’s favorite salad and it is very hard to stop eating it.
With plenty of fresh lemon juice, good olive oil and Sumac spice i’m sure that it will enter your favorites salads too.

I’ve put this detailed recipe together so you could enjoy this Fattoush salad as it was served in a restaurant.

Steps

1 Done	Prepare the Veggies Cut the cucumbers into relatively big slices or dices and place in a mixing bowl. Cut the tomatoes and onions the same way. Slice the radish to thin slices. Chop the parsley, it doesn't have to be very fine. Throw in about 15 fresh mint leaves. Add a light tablespoon of Sumac. Add salt and ground black pepper. Add lemon juice from one lemon and about 6 tablespoons of olive oil. Mix for a few seconds. Done with the veggies! It would be a good time to grate feta cheese for later. * Bryndza cheese would be the best match for this recipe. * You can see my favorite way of slicing the veggies at the photos of this step. * If you can't get your hands on fresh mint leaves you may sprinkle dried mint leaves on top of the salad at the end.
2 Done	Pita Chips Cut the pita around to produce two halves. Using a brush, for each half apply olive oil on both sides. Not to much. Place on a grill in a preheated oven to 230 degrees for about 5 minutes. Watch them, they turn from crisp to burnt in two minutes. When done let cool for 7 minutes and ripe to pieces the size of chips.
3 Done	Mixing it up Add the pita chips to the slad Important: From the moment the crisp pitas touch the salad you have only a few minutes to enjoy the crunchiness. * You may buy pita chips instead of preparing them (but you shouldn't).
4 Done	Garnish Garnish the salad with the grated cheese and sprinkle sumac (about a teaspoon). If you can get some pomegranate seeds that would add both for the eye and for the tongue. Enjoy!